Artichoke and chickpea salad

Hi, WFDM! I have been cooking a lot lately and have several recipes to share. I've been delayed due to...shameless plug coming...my new blog. Megan encouraged me to have a cute tie-in, but alas, I just couldn't stretch this recipe to be about something dog-related. Oh well. Dogs dogs dogs!

Anyway, I got this great new cookbook called Vegan Yum Yum (based on the blog by the same name) and have been working my way through it. I am normally not really a fan of chickpeas, but I actually loved this recipe. So fast and so easy!

1 T. oil
1 15-oz. can chickpeas (or non-canned ones, obvi)
5-7 artichoke hearts, drained and sliced
1/4 to 1/3 c. sliced almonds
1 t. lemon juice
Salt to taste
Fresh chopped parsley

Heat the oil in a wok or cast-iron skillet. Add the chickpeas and cook on medium-high for 10 minutes (stirring to prevent burning) until they're golden brown. I deviate from her recipe a bit here and add the artichokes directly to the pan, along with the almonds. Cook until lightly browned, then remove, put it in a bowl, add the lemon juice, parsley, and salt, and serve!